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I'll be doing my first ever brisket this weekend and I'm a bit confussed. I have a 5lb brisket piece from the walley world and I'm wondering how to smoke it. Do I smoke it untill its 160 degrees or untill it hits 190. High heat or low heat? any help is good.

Has anyone tired using this injection on a boneless porkloin? I'm thinkn of giving it a try this weekend for a mothers day smoke. Any thoughts or input would be great. Mike

I have a chuck roast which I'm guessing to be about 3.5 lbs, I'm looking for any advice on how to prepare this for the smoker. Would prefer to make pulled meat, but I will listen to any suggestions

I put a 7.5 lb. porkbutt on at 4 am and now at 10:30 am it is at 180 internal. Grill temps at 235 checking with 2 different thermos. This butt has shown no sign of slowing down and going into its stall. Is this normal for them not to stall? And if so what effect will it have on it for pulling...

Im setting up my 18.5 for an early morning smoke that will prolly take most of tommorrow, my question is, I have the charcoal ring so full that my water pot will not sit down in there, has anyone ever sat the water bowl on top of the lower grate? or would that not be the thing to do. I don't...

I will be doing a 7.5 lb bone in pork butt on my 18.5 wsm and would like to eat at 6pm sunday evening at what time would you all put this on the smoker to be done by that time?

Has anyone tried Bad Byrons Butt Rub. I ran across some today and was wondering if I should pick up a bottle. I would use it on a pork butt that I plan on turning into pulled pork.. Yes, no ,maybe, any reviews..

I will be smoking my first racks of babybacks on my 18.5. I will be using the 2-2-1 method and I was wondering how much KB I should put in the smoker. Were looking at 35 degree temps and winds of 10-15 here in northwest Iowa today. I know I could fill the chacoal ring full but would hate to not...

I'm going to mix up rub to use on a few racks of babybacks and my question is when they say to use granulated garlic in the recipe is that garlic salt or garlic powder? Thanks in advance for your laughter and responses, Mike

Can a brisket be divided into two seperate pieces before smoking? The reason I'm asking is that I will be smoking one and it will only be a group of about 4-5 people eating and I do not need that much meat. I was hoping I could get a brisket cut it in half and get two seperate smokes out of it.